Blackened Cod with Garlic Aioli and Corn Salsa
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Ingredients & Equipment
What we send
- 10 ouncescod
- 2 teaspoonsblackening spice mix
- 2ears corns
- 1 clovegarlic
- 5 packetsmayonnaise
- 1/4 teaspoonground cayenne pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium nonstick pan
Pat cod dry with paper towel and season all over with blackening spice mix and ½ teaspoon salt, pressing to adhere. Set aside to marinate at room temperature for about 10 minutes.
While cod marinates, rinse tomato and roughly chop. Shuck corn, discarding husks and silk; slice off kernels into a large bowl, discarding cobs. Halve lemon. Mince garlic.
Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, about 5 minutes. Return cooked corn to large bowl and set aside. Rinse pan and wipe pan clean for the next step.
Return pan from corn to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add cod to pan and sear until spices are blackened and a thin knife inserted into the fish meets no resistance, 2-3 minutes per side. Transfer blackened cod to serving plates.
Make garlic aioli
In a small bowl, whisk together mayonnaise, garlic, up to half of cayenne (use more or less depending on your spice preferences), and juice of ½ lemon to combine. Season with ⅛ teaspoon salt and black pepper as desired. Halve avocado and discard pit; using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice.
Finish salsa and plate
To bowl with corn, add tomato, avocado, juice of remaining lemon, 1 teaspoon olive oil, ½ teaspoon salt, and black pepper as desired; stir to combine. Serve blackened cod with corn salsa, drizzle over garlic aioli, and dig in!